Sweet Potato Toast Served Three Ways


  1. Peel sweet potatoes and cut into 1 cm thick slices (8 slices). Toast sweet potato slices for 5 minutes until soft. With a sandwich maker, they will turn out more tender and will not dry up as easily as when toasted in a regular toaster.
  2. Boil eggs for 7 minutes until soft, then wash in cold water and peel. Blend cream, horseradish, salt, and pepper. Cut chives into small rolls and mix in. Pluck blossoms into smaller pieces. Season sweet potato „toasts“ with sea salt and paprika, spread horseradish mix on top, and garnish with salmon and half an egg each. Decorate with pieces of chive blossom and serve with a slice of lime.
  3. Whisk curd cheese with sugar and a dash of cinnamon. Put some raspberries a side for decoration, squash the rest with a fork and mix under the curd cheese. Spread the raspberry curd over the “toast” and decorate with the remaining raspberries.
  4. Peel and slice mango and pluck mozzarella into pieces. Put mango and buffalo mozzarella onto the sweet potato “toast” and spread some pesto above, garnish with basil

Version 1 – Nutritional value for one portion:

  • Energy: 200,25 kcal / 830,75 kj
  • Carbohydrates: 1,4 g
  • Protein: 4,5 g
  • Fat: 18,43 g

Version 2 – Nutritional value for one portion:

  • Energy: 54 kcal / 56,3 kj
  • Carbohydrates: 7,4 g
  • Protein: 3,1 g
  • Fat: 1,2 g

Version 3 – Nutritional value for one portion:

  • Energy: 76,1 kcal / 317 kj
  • Carbohydrates: 1,4 g
  • Protein: 4,0 g
  • Fat: 5,8 g